French

Thinly sliced and layered potatoes baked to golden brown perfection.

Gratin Dauphinois

Side Dish - French - January 12, 2023
A hearty and colorful stew with tender chicken and white beans, sprinkled with fresh herbs.

Slow Cooker Chicken Cassoulet

Main Course - French - January 26, 2023
Two perfectly cooked pieces of cod sit atop a bed of soft leeks, all garnished with fresh tarragon leaves. Vibrant cherry tomatoes tossed with lemon juice and zest add a pop of color next to the fish.

Pan-seared Cod with Leeks and Tarragon on a Tomato and Lemon Salad

Main Course - French - January 31, 2023
A deep rich color from the red wine, the plate contains a few tender chicken thighs, with root vegetables and a light sauce topped with fresh herbs.

Gluten-Free Coq au Vin with Winter Vegetables

Main Course - French - February 05, 2023
A medium-rare steak with grill marks and a crispy exterior is sliced thinly and arranged on a platter, topped with chopped herbs. A colorful salad with roasted beets and cherry tomatoes is scattered around the steak.

Herb-Marinated Steak with Beet and Cherry Tomato Salad

BBQ - French - February 15, 2023
Fall-apart tender beef, deep brown sauce, sweet onion and mushrooms.

Red Wine Braised Beef with Caramelised Onions and Mushrooms

Main Course - French - March 12, 2023
A colorful plate of mixed greens topped with shaved asparagus, snap peas, radishes, and cherry tomatoes, and garnished with rustic herbed croutons.

Spring Vegetable Salad with Herbed Croutons

Side Dish - French - March 16, 2023
A colorful salad with a mix of mushrooms, greens, herbs and sesame seeds, topped with a light vinaigrette. Perfect for a crisp, cool evening.

Mushroom Medley Salad

Main Course - French - March 26, 2023
A rich and hearty stew of tender venison, mushrooms, and pearl onions, served in a deep bowl with a slice of crusty bread.

Venison Bourguignon

Main Course - French - April 18, 2023
A slice of toasted sourdough bread topped with a generous serving of cashew cream, white asparagus, and sautéed mushrooms, finished with a sprinkle of fresh herbs.

Vegan White Asparagus and Mushroom Tartine

Main Course - French - May 12, 2023
A stack of golden-colored, thin and crispy crepes, with a flavorful filling of spinach, mushrooms, and cheese spilling out from the sides. Topped with grated cheese and fresh herbs.

Spinach Mushroom and Cheese Crepes

Main Course - French - February 02, 2023
Thick slices of a golden brioche French toast topped with a vibrant strawberry rhubarb compote and dusted with powdered sugar

Brioche French Toast with Strawberry Rhubarb Compote

Brunch - French - May 14, 2023
A stunning tart with a golden, flaky crust and vibrant vegetable slices arranged in concentric circles on top.

Ratatouille Tart

Main Course - French - May 16, 2023
This dish features two slices of toasted bread topped with fresh asparagus, ham, and a sunny egg each. The Bechamel sauce is evenly spread over the assembled toasts, while some extra asparagus spears on the side add color and freshness.

Asparagus Croque Madame

Brunch - French - May 27, 2023
Circular pizza with a thin crust, topped with colorful vegetables and melted cheese.

Rainy Day Ratatouille Pizza

Quick and Easy - French - June 12, 2023
A plate of spaghetti topped with pan-seared scallops, blanched asparagus and lemony white wine sauce.

Scallop Spaghetti with Lemon White Wine Sauce

Main Course - French - June 16, 2023
Pan-seared salmon on top of a bed of fava bean and asparagus salad, drizzled with a lemon vinaigrette.

Pan-Seared Salmon with Fava Bean and Asparagus Salad

Main Course - French - June 26, 2023
A vibrant plate of steamed mussels surrounded by colorful summer vegetables.

Mussels Provencal

Main Course - French - July 02, 2023
A colorful tart with a flaky crust, topped with vibrant spring vegetables.

Savory Spring Vegetable Tart

Brunch - French - July 08, 2023
A colorful plate of linguine with grilled shrimp, tossed in a lemon-basil sauce, garnished with fresh herbs and lemon zest.

Lemon-Basil Linguine with Grilled Shrimp

Main Course - French - July 13, 2023
A plate of golden-brown French fries elegantly arranged in a cone shape, topped with a sprinkle of sea salt, chopped parsley, and drizzled with truffle-infused oil. An irresistible sight!

Iconic Gourmet French Fries

Side Dish - French - July 13, 2023
A beautifully plated dish with tender chicken, bacon, and mushrooms in a dark, rich sauce, garnished with fresh herbs.

Coq au Vin

Main Course - French - July 14, 2023
A golden, flaky galette crust with vibrant colors of fresh vegetables on top.

Summer Vegetable Galette

Brunch - French - July 15, 2023
A vibrant salad featuring diced watermelon, crumbled feta cheese, and sprinkles of fresh mint leaves on top, all arranged beautifully on a platter.

Watermelon, Feta, and Mint Salad

Main Course - French - July 20, 2023
A tall and effervescent cocktail with a light pink hue, garnished with a sprig of fresh rosemary and a lavender sprig.

Rosemary Lavender Spritz

Cocktail - French - July 28, 2023
A hearty, rustic loaf with a crispy, golden brown crust. The interior reveals a canvas of warm ivory sourdough studded with cranberries, their color a vibrant contrast. Scattered walnut pieces add a rich earthiness. The bread is sliced thickly, revealing the fluffy yet structured inner crumb.

Cranberry Crush Sourdough Bread

Bakery - French - August 09, 2023
The dish, served on a rustic white ceramic plate, is bursting with colors. The dark sheen of the plum-glazed chicken sits in the center, surrounded by a halo of vibrant, lightly caramelized plum slices. The herbs scattered elegantly across the top add just the right touch of color and texture. Each serving is garnished with an upright sprig of thyme. It is indeed a painter's palette on a plate.

Plum-Glazed Coq au Vin with Thyme

Main Course - French - August 11, 2023
A bright pink, pan-seared salmon fillet sits at the center of the white plate, topped with a dollop of creamy, pale green caper-dill crème fraîche. Surrounding the fillet is a vibrant circle of green haricots verts, speckled with finely diced red tomatoes. A sprig of fresh dill rests on top as an elegant garnish.

Pan-seared Salmon with Caper-Dill Crème Fraîche and Haricots Verts

Main Course - French - September 14, 2023
The plate is a palette of muted autumn colors. At its heart is a bed of fluffy white roasted garlic rice, speckled with fresh herbs. Atop the rice sit caramel-brown, translucent zucchini rounds, glistening with the sheen of confit. The dish is garnished with a sprinkle of chopped herbs and a drizzle of the garlic-infused oil in which the zucchini was confited.

Zucchini Confit with Roasted Garlic Herb Rice

Main Course - French - September 24, 2023
A rustic bowl holds a feast for the eye and taste, brimming with plump open mussels, warm hued pumpkin chunks, and sprigs of fresh thyme. Caramelized shallots shimmer in the creamy white broth, dotted with orange zest curls. Crusty French bread slices nestled at one side, perfect for soaking up the delicious wine broth.

Pumpkin-Infused Mussels in White Wine Broth

Quick and Easy - French - October 05, 2023
The dish presents a deep, rich burgundy hued soup with tender chunks of beef peeking out, surrounded by a colorful medley of carrots, mushrooms and pearl onions. It's sprinkled with fresh chopped parsley lending a splash of green. The dish is housed in a porcelain white bowl, making the colors pop out.

Julia Child's Boeuf Bourguignon

Main Course - French - October 20, 2023
Large, caramelized Portobello caps take center stage of the ivory plate, contrasted by an understudy of vibrant, green lentils laced with colorful bursts of diced red bell pepper and finely chopped parsley. A golden lemon wedge, ready to squeeze, offers a pop of color in the upper corner.

Pan-Roasted Portobello with Herbes de Provence Lentils

Main Course - French - October 26, 2023
The top view of the dish reveals two cylindrical, lightly toasted soufflés standing proud in individual ceramic ramekins. They are dusted with powdered sugar, resembling a serene snowfall. Wisps of steam rise, promising a sumptuous, warm experience. The dark green broccoli florets poke through the surface, their vibrant hue contrasting against the fluffy, chocolate texture.

Choco-Broccoli Soufflé

Dessert - French - November 08, 2023
The beautifully glazed salmon fillet glistens atop a creamy golden chestnut puree, encircled by speckled, roasted root vegetables. A sprig of thyme delicately garnishes the salmon, adding a touch of green.

Cider Glazed Salmon with Chestnut Puree and Thyme Roasted Root Vegetables

Main Course - French - November 20, 2023
A golden-brown tart appears beautifully baked with caramelized onions peeking through the melting Gruyere cheese, dusted with flecks of fresh thyme leaves. The tart is carefully cut into quarters, and the flaky layers of the tart crust are revealed in one of the slices that's lifted slightly.

Savory French Onion Tart

Brunch - French - November 25, 2023
A symphony of colors with toasty golden bread layered with hints of pink radish slices and white creamy sauce, topped with a melted blanket of Gruyère. Small rosemary sprigs and a sprinkle of scattered paprika dots contrast with the creamy background.

Radish Riviera Croque Monsieur

Brunch - French - December 02, 2023
An eclectic purplish-red and brown radial pattern is presented amidst a golden tart crust, adjustable according to the serving size. Dots of creamy white goat cheese juxtapose the vibrant radicchio. A light sprinkling of green thyme leaves contrasts yet complements the tart, arranged on a rustic white plate.

Winter Radicchio Tart

Main Course - French - December 07, 2023
Rich, golden soup generously speckled with glistening oysters and colorful vegetables. Fresh herbs and toasted baguette on the rim of the bowl add contrast and warmth; a sprinkle of saffron threads provides the final gourmet touch.

Oyster Provencal Soup

Main Course - French - December 18, 2023
A beautiful round, golden-brown loaf, speckled with melted gruyere cheese, caramelized onions, and chunks of earthy mushrooms. Creamy melted cheese glistens on the crust, highlighting the rich, darkened onions and hearty mushrooms peeking out, making it especially Instagram-worthy.

Rustic Cremini Mushroom and Gruyere Bread

Brunch - French - December 20, 2023
A duo of ramekins showcasing a golden caramel top covering a creamy, off-white custard. Each ramekin is adorned with a thin sunchoke chip. The elegant simplicity invites the eater to break through the caramelized sugar layer to discover the velvety custard below.

Sunchoke Surprise Crème Brûlée

Dessert - French - January 05, 2024
A snowy pile of roasted duck is centred on a bright white plate, coated in a glossy pomelo glaze. Its crispy skin is visible, contrasting against the tender pinkish meat. Garnished with sprigs of thyme, slices of caramelized pomelo, and a dusting of coarse ground black pepper, it's a tactile landscape of gourmet delight.

Caramelized Pomelo BBQ Duck

BBQ - French - January 12, 2024
The plate features two warm, golden-brown, thinly rolled crêpes gently folded. Shimmering sliced strawberries peak out from the delicate folds, and a dusting of powdered sugar adorns the top. Smears of luscious mascarpone cream give this dish a rich and luxurious finish. Topped with a solitary, perfect strawberry, it is framed with jubilant sprigs of fresh mint leaves for that pop of color.

'La Chandeleur' French Crêpes à la Strawberries & Mascarpone

Brunch - French - February 02, 2024
A beautiful array of mussels are nested in the shell, glossy with the sweet wine reduction. The vibrant, custard-like crème anglaise pools gracefully around them, speckled with fine orange zest. A dusting of icing sugar on top explodes in a muted white cloud against the panorama of colors underneath. A dramatic sprig of mint rests on top as a playful nod to the sea theme.

Mussels à la Mode de Mer

Dessert - French - February 19, 2024
This plated dish presents an array of colors and textures. At one side, the regal rack of lamb crowned with a golden crust. It's pink, juicy meat reveals itself when cut and invites from the center of the plate. On the other side, the ratatouille, a brilliant mélange of veggies forms a rainbow of soft, roasted vegetables, glistening with olive oil.

Herb Crusted Rack of Lamb with Ratatouille

Main Course - French - March 02, 2024
The popover-style crepe sits tall and inviting on the plate, golden-brown and opened up to reveal the lightly browned crab stuffing. It's all draped in an inviting silky carrot-ginger emulsion that pools slightly at the base creating a vibrant contrast. Hints of green from the fresh chervil garnishing the dish add a dash of color.

Baked Crab-Stuffed Crepe with a Carrot-Ginger Emulsion

Main Course - French - March 08, 2024
Imagine an artisanal round loaf, golden and crusty on the outside with slits across the top. Upon slicing, reveals a creamy clam filling, speckled with herbs, bits of bacon and the vibrant green of peas; contrasting the warm, soft, delicious bread that encapsulates it.

Clam Filled Boule de Campagne

Main Course - French - March 25, 2024
A bounty of bold green arugula leaves are tossed loosely on the plate, creating an organic bed for the beautifully poached pears that gleam like jewel drops. Amidst the greens are perfectly wedge slices of creamy camembert, giving the salad a rustic charm. Light drizzles of bright wine-infused vinaigrette artfully streak across the plate with sprinklings of chopped walnuts and freshly ground black pepper as finishing touches.

Arugula Camembert Salad with Beaujolais-Poached Pears

Salad - French - April 01, 2024
Picture on your plate, juicy caramelized medallions of venison arranged off center over a bed of vibrant green asparagus spears, dusted with toasted almond slices. Pops of cherry-red pomegranate seeds intersperse the green. Everything is glossed with a light herb-infused sauce, with fresh sprigs of thyme and rosemary, atop the protein, lend a visual depth and Instagram-worthy contrast.

Herb-Crusted Venison Medallions with Asparagus Amandine

Main Course - French - April 12, 2024
A vibrant rainbow of softened vegetables, with hues of red, yellow, green and purple, coated in a rich, glossy tomato sauce. Balmy sprigs of fresh thyme rest on top, while a golden crusty baguette lays nearby, ready to soak up the flavorful juices.

Classic French Ratatouille in Cast Iron

Main Course - French - April 22, 2024
Gorgeous éclairs lined up on a sky-star themed plate, each shining in their glossy, rich and dark chocolate armor. Their exteriors mimic the sleek silhouette of Darth Vader's helmet, with a precise streak of contrasting white royal icing, depicting the character's iconic mask design.

Darth Vader Dark Chocolate Eclairs

Dessert - French - May 04, 2024
The dish is robust with colors - deep green Kale atop a medley of golden butter beans and tomato chunks, speckled with vibrant pieces of carrots and celery, and adorned with pearl onions adding a glossy touch. A sprinkling of breadcrumbs and finely chopped parsley completes the picture, making the whole dish come together in a harmony of rustic beauty.

Rustic French Slow-Cooker Kale Cassoulet

Main Course - French - May 10, 2024
From above, you see highlighted slices of golden, rustic-grilled bread, each topped evenly with colorful Ratatouille. The green pieces of celery peeping out from the spread gives it a heightened, appetizing appeal. The dish is accented with sprinkled fresh, chopped parsley and micro herbs.

Celery Ratatouille Tartine

Brunch - French - May 25, 2024
A round ivory mound of potato mash elegantly rests in the center of the plate. Green celery batons gently press into the mash imitating a starburst, while fresh herbs are tastefully scattered to add color contrasts. A smooth, golden sauce lightly drizzled around completes this Instagram-worthy masterpiece.

Celery Viennetta Parmentier

Main Course - French - May 28, 2024
Two glistening eggplant roulades lay cozied up on a rustic ceramic plate. The deep purple of the eggplant skin is complemented by the creamy white of the goat cheese peeping out from the scroll. Fresh herbs scatter over the top, lending the dish a pop of vibrant green.

Roasted Eggplant Roulades with Herbed Goat Cheese

Main Course - French - June 04, 2024
Glistening green beans lay like a lush bed, propping up golden brown chicken pieces coated in a layer of enticing Dijon glaze. Small punctuations of vibrantly caramelized lemon wedges and scattered chopped herbs lend an aesthetic balance of color and texture as steam lazily rises from the concoction.

Green Bean Cassolette with Dijon Mustard Chicken

Main Course - French - June 06, 2024
At the heart of the plate is a perfectly cooked halibut, golden and flaky. Surrounding it, a rainbow of roasted spring vegetables: petite French beans, cherry tomatoes, and baby radishes. The side offering is a small heap of vibrant green pea purée. Drizzled over the halibut is a vibrant tangy citrus dressing, and sprinkled around the plate are fresh herbs. The contrast between the white fish, colorful vegetables, and green accents makes a striking, photogenic dish.

Provençale Halibut with Roasted Spring Vegetables

Main Course - French - June 09, 2024
A delightful sight of deep purple, creamy whites and vibrant greens, garnished with a touch of redness from cherry tomatoes. It's a beautiful mosaic of colorful vegetables in a slow-cooker pot, with an irresistible aroma wafting from it.

Slow Cooker Provencal Eggplant Caponata

Main Course - French - June 11, 2024
From above, you'll see robust, brown Shiitake mushrooms that hold the plate's center, glistening with a glossy red wine reduction. Golden potatoes and crisp, vibrant green beans add a delightful color contrast. A sprinkle of fresh parsley adds a pop of green and tying the entrée together.

Shiitake Au Vin

Main Course - French - June 12, 2024
Bright red chunks of lobster meat softly resting on thick, golden brioche French toast. It's topped with a sprinkling of green chives, light-colored citrus zest, and dusting of powdered sugar, complemented by the deep crimson of the berries on the side.

Lobster Brioche French Toast

Breakfast - French - June 18, 2024
A deep, burgundy-stained chicken amidst a sea of glossy, wine-infused sauce, dotted with pearl onions and sautéed button mushrooms. Specks of vibrant green herbs offer a delightful contrast, while crispy bacon pieces add an inviting texture. The dish is generously sprinkled with fresh chopped parsley and thyme for a refreshing, verdant finish.

Coq au Vin for Bastille Day

Main Course - French - July 14, 2024
Plated on a stone dish, the bronzed, spiced mackerel boasts a charred, crispy skin. Next to it rest a sprinkle of salad, greens arranged whimsically. The thinly sliced apple and fennel add crisp whiteness and fresh contrast. A drizzle of stirring lemon-dill vinaigrette leads the eye around the plate.

Spiced Mackerel with Fennel and Apple Salad

Main Course - French - August 20, 2024
The golden-brown chicken breast, lightly charred in places, sits atop a bed of herbed mashed potatoes. Plumpy, sliced peaches draped over the chicken emit a soft, rosé hue. A ring of shallot-infused white wine sauce encircles the dish, speckled with herbs, augmenting the overall allure.

Peach Glazed Chicken with White Wine And Shallots

Main Course - French - August 22, 2024
A vivid medley of rich, colorful vegetables atop al dente linguini. Fresh green beans scatter the pile for a visually appealing crunch. A sprinkling of Parmesan cheese slowly melting into the warmth, contrasting with the bright colors. Cilantro leaves add to the aesthetic appeal.

Ratatouille Pasta with Green Beans

Main Course - French - August 23, 2024
Layered thin golden-brown crepes are generously filled with meaty shiitake mushrooms in a pool of light velvety sauce. Topped with chopped fresh thyme, parsley and a sprinkle of white cheddar. It's radiating with inviting warmth and elegance.

Savory Shiitake Mushroom Crepe

Breakfast - French - September 13, 2024
Glistening roasted tomatoes amply stuffed with fluffy quinoa, flecked green with tender lemon thyme leaves, and crowned with a golden melt of Gruyère cheese, against a stark white plate. Sprinkled around are more fresh lemon thyme leaves, adding pops of green.

Lemon Thyme-infused Quinoa Stuffed Tomatoes

Quick and Easy - French - September 18, 2024
You're looking down at a beautifully crafted plate. The slow-cooked beef stew sits in the center, with a glossy, mahogany hue from the reduced red wine. Scattered on top are pearl onions, lightly charred carrots, plump mushrooms, and crispy bacon. The vibrant garnish of fresh parsley dots the dish, adding a pop of color. It's served with a side of mashed potatoes, their creamy whiteness contrasting with the rich brown stew.

Julia Child's Boeuf Bourguignon

Main Course - French - October 20, 2024
A warm golden brioche bowl is generously filled with creamy Dijon-flavored Cremini mushrooms, flecked with vibrant green herbs. Set against a crisp white plate, the dish is garnished with a fresh sprig of thyme. The brioche dome tops, lightly toasted, lay gently askew, revealing the irresistible filling inside.

Dijon-Cremini Mushroom in Brioche Bowls

Main Course - French - October 27, 2024
Imagine an ornate sunflower blooming on your plate. Soft golden-brown pieces of squash are artfully arranged and glazed in a glistening rosemary-infused caramel, the heart of this mesmerizing flower. Perched delicately atop is a rustic layer of puff pastry, its golden, flaky crust echoing the squash's hue. Randomly placed sprigs of fresh rosemary add an earthy green contrast to this warm palette.

Golden Squash Tarte Tatin

Main Course - French - November 25, 2024
Picture perfectly toasted slices floating atop delicate green soup, with melty gruyere cheese draped over them, curled crispy edges browning further against the heat. The vibrant green of the kale peeks through beneath, featuring bits of sauteed mushroom and onion. Wisps of steam rise from the soup, promising a warm and comforting meal.

Creamy French Kale Soup Au Gratin

Main Course - French - December 11, 2024
A rich, golden-hued soup, filled with chunky salmon pieces, vibrant sundried tomatoes, topped with a swirl of crème fraîche and fresh thyme sprigs. A warm, crusty sliced baguette on the side.

Sundrenched Salmon Bouillabaisse

Main Course - French - December 16, 2024
A rustic dish served in an earthy, ceramic deep dish; a vibrant palette of golden-browned bread topping the simmering kaleidoscope of carrot orange, pearl onion white, and kidney bean red; garnished with a sprinkle of fresh thyme leaves.

Hearty Vegan Cassoulet

Main Course - French - December 24, 2024
Two plump, golden-brown scallops sit perfectly seared, glistening, one atop another. They're garnished with a light drizzle of lemon-infused olive oil. Nestled beside them, a vibrant salad features thinly sliced, pale-yellow Belgian endive and curly ribbons of green apple. A few red pomegranate arils scattered about add a pop of festive color. Everything sits on a glossy, white ceramic plate.

Seared Scallops with Wintery Belgian Endive and Apple Salad

Main Course - French - January 06, 2025
From above you can see a golden circular crêpe folded into a triangle on a white plate. The cream cheese filling peaks invitingly at the edges, and a rainbow of fruits; strawberries, blueberries, kiwi slices artistically displayed on top alongside a generous sprinkle of powdered sugar that gives a magical frosty look.

La Chandeleur Crêpes with Cream Cheese and Fruit Garnish

Dessert - French - February 02, 2025
Glistening, caramel-hued chicory halves sit side-by-side with an ample portion of creamy, flaky salt cod brandade. A sprinkle of fresh thyme leaves and a drizzle of lemon garlic aioli add bursts of green and white, and a dash of black cracked pepper completes the picture. The dish is served on a rustic red clay dish, enhancing its warm, inviting ambiance.

Creamy Roasted Chicory & Salt Cod Brandade

Main Course - French - February 09, 2025
Imagine warm-toned sweet potato gnocchi coated in creamy, white goat cheese sauce, scattered with vibrant green flecks of fresh sage. Toasted hazelnuts are sprinkled generously on top, along with cone-shaped shavings of extra goat cheese. The dish is placed on a rustic dark wood board, contrasted against a sleek silver dishware.

Sweet Potato Gnocchi with Sage-Goat Cheese Sauce

Main Course - French - March 11, 2025
From above, this dish is a vibrant contrast of emerald green beans intertwined with a riot of colored carrots in sunny yellows, moody purples, and cheerful oranges, scattered with golden, crispy chickpeas. All of this sits atop a chic rustic white plate, sprinkled with a dash of the fine herbes de provence and a drizzle of lush olive oil.

Pan-Seared Haricot Vert and Rainbow Carrot Medley with Herbes de Provence Roasted Chickpeas

Main Course - French - March 30, 2025
Rows of golden tartlets flecked with green herbs and set with beautifully caramelized Bok Choy, served on a marble platter. Each tartlet is a perfect love-letter between French traditions and Asian influences, just begging for a close-up snap.

Bok Choy aux Fine Herbs Tartlets

Appetizer - French - May 02, 2025
In a tall, clear glass, this creamy yellow-beige smoothie carries swirls of dark, glossy balsamic glaze. It’s garnished with fresh thyme sprigs, a sliver of caramelized onion, and a slick of honey on the rim, impressively aesthetic.

Caramelized Onion & Pear Smoothie with Balsamic Glaze

Smoothie - French - May 21, 2025
A plate beautifully set with farfalle pasta playfully intertwined with pieces of delicate, flaky trout. The pastel green of crunchy spring peas and slightly toasted pine nuts add a layer of brightness to the creamy sauce, speckled with aromatic herbs. Melty threads of Gruyère cheese garnished on top bring a seductive golden hue to the dish.

Trout Farfalle à la Provençal With Spring Vegetables

Main Course - French - May 28, 2025
A vibrant creamy green smoothie beautifully garnished with half of a purple fig on the side, a sprig of lavender on top, sprinkled lavender flowers and drizzled with the golden glow of honey. Served in a tall, clear glass to show off its stunning layers.

Zucchini Fig and Lavender Smoothie

Smoothie - French - May 27, 2025
A perfectly baked golden brown puff pastry sits with beautiful imperfections, a testament to it being handmade. Peeking from underneath is succulent chicken, glistening with the zesty lemon thyme sauce. The plate is accessorized with a few sprigs of fresh thyme and a slice of lemon, adding fresh pops of color.

Lemon Thyme Chicken en Croute

Main Course - French - June 06, 2025
Imagine yourself looking down to find a beautiful platter, neat green-pockets of lettuce, perfectly holding succulent cubes of chicken. All glistening under a glaze of golden, creamy Dijon sauce. The platter is garnished with vivid capers and slivers of red radish, the last bits of pink and green hinting at the vibrant flavors bursting from within.

French Chicken Lettuce Wraps with Dijon Mustard Sauce

Main Course - French - June 08, 2025
The rich auburn of the cooked duck is aesthetically contrasted by the bright colorful raspberry-orange glaze that lively drips down its sides. On a white or neutral-toned plate, a twirl of orange zest sits atop the glistening duck, while fresh raspberries and green herbs scatter around it, providing an immediate feast for the eyes.

Raspberry Vinaigrette Duck a l'Orange

Main Course - French - June 09, 2025